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i know wine yeast stays in constant suspension rather then a top or bottom fermenting beer yeast. i have been making wine for a while now and always hydrated my yeast the day of fermentation and pitch it within an hour once it is within 10 degrees of my must. I started brewing beer a few years...

Typically with any meta you want to know how much ppm your adding. some of the meta will get absorbed into the wine and some will be left as free so2. 1/16th will prob be enough for now but over time your free so2 will dissipate. so as long as they are not aging for more then a few months, the...

Hi guys ive been all grain brewing for a few years now and still learn new things constantly. lately i feel like my pal ales are lacking body or mouthfeel. just a little too lite for my liking. i was wondering if anyone has tips for how to increase the body. the beer always has great flavor...

Thanks for the tip, it is not going into a beer just a hard cider i was trying to get a abv of around 10-12% but i think slowly adding the mix to my unfermented cider till i reach my target is a good idea.

I know this is a far out thought but hey its fermentable and hopefully comes out nice. I was thinking the other day about making an apple wine but somewhere along my thoughts i came up with this ... Juice up about 45-50 pounds of apples and add juice to boil kettle. in kettle i was going to...

Thats a lot of hops and especially so early in boil. if doing a 90 min i start with 1 oz at 60min and for 60 min boil usually wait till 30 min mark. recently started steeping hops at 160 degrees after boil to get aroma and flavor but nearly no bitter. i found the more you venture off from a...

i wasn't going for anything specific just had a vision and wanted a nice well balanced ale not too biter, floral and tasty with a touch of sweet malty finishes. i did- 10 pounds= US 2 row 2.5 pounds= US Wheat 2 pounds= rye .5 pounds= crystal 40 (ment to use 10L) mashed at 158-156 for 60 min...

best advice i could of come across thanks for the help. after my boil i steeped in 2 ounces of amarillo and 1/4 ounce of grapefruit peel for 20 min at 160. just did a hydrometer reading and tasted my first product and it is amazing. so much hop profile and very low bitter, grapefruit jumps...

sounds good to me. i'm brewing something similar tomorrow but putting 1 pound flaked oats in. heard it was good for head retention???? i never added hops to my mash rest, do you find good hop profile from this as to adding them around 45 min? i am also looking for low IBU's but nice...

our problem was there was no consistency, every bottle was tasting different. we had 1500 liters of it so we needed to fix the prob before we lost the product. i say 3 or 4 months in the bottle after 7 months aging in tank. also we sell out of every wine before we get a chance to age it. once...

The problem we ran into at the winery was completely different we just had to use the same practice to re bottle it. we wanted to try a new method of sweetening one of our wines. so we heated up a sugar water mix only a few gallons of water and figured the hot water &n heat would help it...

i want to start getting more advanced with my all grain brews and i know balancing PH is huge for healthy fermentation. i just purchased some test strips and lactic acid, i currently use calcium chloride to stabilize tap water but am concerned about my mash ph. i known it all depends on what...

just brewed my first lager few days ago i put 1 whirlflock tablet in and 1 tsp of fermax yeast nutrient in last 15 min of boil. also made a yeast starter 32 hours before and wort took right off. my question now is, it is in the fermentation chamber (fridge) set to 50 degrees and been bubbling...

i also disagree with yooper, i am a commercial winemaker and i have ran into a similar problem. i never suggest using any syrup or extract as they dont blend with the wine. you will actually end up having a different wine in each bottle as you bottle. most the time baacksweeten with sugar is...

Thanks for the knowledge and tips. just have once question. once racked into keg for lagering stage what PSI do you hold the co2 at?

Thanks Gavin for all the great info, i plan on brewing quite a few lagers so using your info to alter my habits will be fun. do you do any low temp mash rests or just one simple conversion?

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i recently purchased some amylase enzyme boosters with hopes to help with mash efficiency. i am a commercial wine maker and we use alot of peptic enzyme to help break down fruit tannin's and am curious if anyone has use these before for brewing. i was planning on adding 1 tbsp during first...

thanks for the lagering tip very interested in trying that.

Thanks for the tips i don't plan on holding my self to any certain number just go by my knowledge and what i can see. i am just trying to develop a solid method . any tips for my yeast starter. ive read alot about decanting the wort off yeast cake and just adding that. usually i make about...